Opened in 1984 by brothers John and Hale Harrison, Harbor Watch has become one of Ocean City’s most iconic waterfront dining destinations. The restaurant’s striking timber construction and expansive windows provide guests with unobstructed views of Assateague Island, the Ocean City inlet, and the Atlantic coastline. From wild ponies and dolphins to pelicans and passing fishing boats, Harbor Watch delivers a dining experience that is as visually memorable as it is culinary. Inside, guests are immersed in a nostalgic seafaring atmosphere. Nautical artifacts, historic Ocean City photographs, and preserved maritime décor reflect the rich coastal heritage that defines Harbor Watch. For over four decades, the restaurant has maintained its commitment to tradition while continuing to evolve with the tastes of modern coastal dining.

Harbor Watch operates as part of Harrison Group, a third-generation family business owned and operated in Ocean City, Maryland since 1951. The Harrison Group operates over fifteen hotels and seven restaurants across Ocean City, Maryland; Virginia Beach, Virginia; Corolla, North Carolina; and Jacksonville Beach, Florida. Our portfolio continues to evolve through ongoing renovations, culinary innovation, and a steadfast commitment to exceptional guest experiences.

We are seeking a Head Chef who will honor Harbor Watch’s coastal legacy while bringing creativity, leadership, and operational discipline to elevate its Atlantic-inspired culinary program.

Job Title: Head Chef                                                                              Location: Harbor Watch

Reports to: Harbor Watch General Manager

Basic Purpose:

The Head Chef of Harbor Watch is responsible for leading all culinary operations of the restaurant, ensuring exceptional food quality, consistency, and creativity with a strong emphasis on Atlantic coastal cuisine. This position plays a central role in shaping the guest experience by developing seasonal seafood-driven menus, maintaining operational excellence, and leading a high-performing kitchen team.

Organizational Scope:

The Head Chef collaborates closely with the General Manager, Restaurant Managers, Front of House leadership, and other culinary leaders within the Harrison Group portfolio. This role provides direct leadership to all kitchen staff and ensures alignment between menu development, cost management, staffing, training, and guest satisfaction. 

The Head Chef maintains a daily leadership presence in production and service, ensuring standards are consistently executed in a high-volume, seasonal waterfront environment.

Essential Functions:

1.       Oversee all culinary operations at Harbor Watch, ensuring excellence in preparation, presentation, and execution.

2.       Design, test, and implement seasonal menus centered on Atlantic coastal cuisine, with an emphasis on fresh seafood, regional sourcing, and coastal-inspired flavors.

3.       Maintain a consistent daily presence in the kitchen to supervise service, support staff, and ensure operational flow.

4.       Manage food cost, labor cost, inventory, and procurement to meet financial targets and company standards.

5.       Recruit, train, develop, and evaluate culinary staff, fostering a professional, respectful, and performance-driven kitchen culture.

6.       Ensure compliance with all local and state food safety regulations and maintain strict adherence to sanitation and HACCP standards.

7.       Partner with Food & Beverage leadership to align culinary offerings with marketing initiatives, seasonal promotions, and overall guest experience objectives.

8.       Develop and maintain standardized recipes, prep lists, production schedules, and plating guides.

9.       Oversee vendor relationships, with a focus on sourcing high-quality seafood and regional ingredients while negotiating favorable pricing.

10.   Support special events, large party dining, and seasonal volume fluctuations with appropriate staffing and menu planning.

11.   Monitor equipment functionality and coordinate maintenance to ensure a safe and efficient kitchen environment.

12.   Protect organizational value by ensuring compliance with company policies and promoting a culture of accountability and teamwork.

13.   Perform additional culinary and administrative duties as assigned.

Education:

Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.

Experience:

1.       Minimum of five years of progressive culinary leadership experience, preferably in a high-volume hotel, resort, or multi-outlet environment.

2.       Demonstrated expertise in Atlantic coastal cuisine, seafood preparation, and seasonal menu development.

3.       Experience with menu development, food costing, and labor management.

4.       Previous experience supervising and developing kitchen teams in fast-paced operations.

Skills & Abilities:

1.       Strong culinary technique with a passion for coastal atlantic flavors.

2.       Excellent leadership and team-building skills with the ability to coach and motivate staff.

3.       Strong organizational and time-management abilities, capable of handling multiple outlets simultaneously.

4.       Proficient in inventory systems, recipe costing, and kitchen management tools.

5.       Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.

6.       Ability to work evenings, weekends, and holidays as required.

7.       Ability to remain calm and effective in high-pressure service environments.

8.       Commitment to safety, sanitation, and food quality standards.

No. of Employees Supervised:

Varies by season; includes all culinary staff and kitchen leadership

Travel Required:

Occasional travel for culinary events, training, or professional development may be required.

Hours Required:

This position typically requires 40–50 hours per week over five days, with flexibility based on operational demands, seasonal fluctuations, and special events. Evening and weekend availability is required. During the peak summer season, hours may increase to approximately 48–56 hours per week over a six-day schedule, depending on business needs.

Physical Requirements:

This role requires extended periods of standing, walking, and working in hot kitchen environments. Must be able to lift and carry up to 50 pounds. Frequent bending, reaching, and use of kitchen equipment is required. Must be able to taste, smell, and visually assess food quality. Clear communication with team members is essential.

Benefits:

401k (after a measurement period)

Health, dental, and vision insurance

Performance bonus opportunity up to 15%

Beyond base pay and incentives, a variety of additional benefits significantly increase the overall value of your total compensation.

Harrison Group is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. We believe that enables us to grow as a company while serving customers throughout our communities. Black, Indigenous and People of Color, women, LGBTQIA+, and persons with disabilities are encouraged to apply.